I recently joined a blogging group founded by registered dietitians called Recipe Redux. They believe that all healthy meals deserve to taste delicious, as do I! The main idea of the group is to challenge members to share a recipe every month based around the monthly theme, and post on the 21st and 22nd of the each month. Well, today is my group’s day and do I have a tasty dish for you! The September theme is “Get Your Dehydrator On”, which can be a recipe on how to dehydrate produce or use it in a recipe. I have a fabulous recipe I’d like to share using dried cranberries.
Dehydrated fruits, such as cranberries, are great staple to have in your kitchen. You’ll probably notice I use dried fruit in a lot of my recipes as well to add a touch of sweet flavor, fiber and healthy antioxidants. They can be used in anything from this sweet potato salad to desserts, green salad, meats, yogurt, etc. Just be aware that about 1/4 c is one serving, and the sugar does add up! I would suggest using them as a small additive in recipes or as part of a mix in in your own trail mix for a healthier quick snack to grab on the go.
Anyhow, on to this delicous recipe! ……
Smoky Chipotle Sweet Potato Salad. This isn’t your typical potato salad! It has a crazy addictive mixture of a sweet, salty, tart and roasted chipotle flavors. And a perfect texture combination of soft sweet potatoes, crunchy pecans and dried cranberries.
This will surely be a hit at your next potluck or holiday meal. Or just make a batch for your own side dish and have leftovers for a snack/light meal that can be ready-to-go.
My mom and I have been making this dish for years. We have also made many variations to it, such as adding cilantro and chopped bacon. Now that I’m thinking about it, maybe some black beans or roasted corn would be tasty in there too?
As for the chipotle peppers, don’t be too intimidated. I’m not a fan of super spicy foods, but adding just 1 pepper in this recipe is not too spicy. It gives an amazing flavor with just a little spice.
- 3 lbs sweet potatoes
- 1/4 c. olive oil
- 1 pureed chipotle pepper in adobo sauce (see notes below)
- 1 tsp. balsamic vinegar
- salt and pepper to taste
- 1/3 c. dried cranberries
- 1/2 c. chopped pecans or walnuts
- 2 tbsp. or less chopped chives (optional- could sub for red onions as well)
- Other optional mix-ins: chopped cilantro, black beans, roasted corn, chopped bacon ( amounts added according to your preference)
- Preheat the oven to 400 F. Meanwhile, peel and chop the sweet potatoes into 1" cubes.
- Toss the potatoes in 2 tbsp of olive oil and spread on two baking sheets. I lined my sheets with tin foil first for an easier clean up.
- Roast for 20-30 min (I've noticed time varies with different ovens). Toss halfway and check on them. You want them soft and just a little roasted on the sides.
- While they are roasting, prepare the dressing. Whisk 2 tbsp of olive oil, pureed pepper and balsamic vinegar. Add salt and pepper to taste.
- Once sweet potatoes are done roasting and cooled, combine them in a large bowl with the cranberries, chopped pecans, chives and any other mix-ins you may have added. Carefully pour in the dressing a little at a time and combine the salad until it contains the right amount of dressing you'd like. I usually use all of it.
- Cover and refrigerate.
- To get 1 pureed chipotle pepper, you need to buy a can of chipotle peppers in adobo sauce. Puree the whole can then scoop out 1 tablespoon for the salad. With the rest of the puree, scoop out more 1 tbsp portions into an ice cube tray (or something similar) and freeze. Then combine in a ziplock to store in the freezer. 1 pepper = about 1 tablespoon. Once you have that done, you have plenty of ready to go pureed peppers for future use or other recipes!! I promise it’s really simple to do and totally worth it ☺